|2 cans||(2 ounce) Coleman's dry mustard|
|1 cup||Cider vinegar|
Mix mustard and vinegar: cover, and let stand overnight at room temperature. Next day, beat eggs and add sugar. Combine sugar/egg mixute with mustard in the top of a double boiler. Cook, stirring, until desired thickness, about 4 minutes. Put in jar and keep indefinetly in refrigerator.
From: Mary Elizabeth Thuston Magic, The Cookbook of The Junior League of Birmingham
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 22, 98, converted by MM_Buster v2.0l.
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